To get the most delicious flavor from these steak fajitas, you should marinate the steak for at least 6 hours. Overnight is an even better idea!
- 4 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ground cumin
- 1 teaspoon chili powder
- 2 pounds sirloin steak or flank steak, trimmed of all fat
- olive oil cooking spray
- 3 bell peppers, 1 pound total — 1 red, 1 yellow, and 1 green, seeded and cut into thin strips
- 1 large red onion, 12 ounces, thinly sliced
- 3 cloves garlic, minced
- 12 7-inch fat-free flour tortillas, warmed according to package directions
- salt and pepper, to taste
Combine the ingredients for the marinade in a shallow dish. Place the steak in the marinade, cover, and refrigerate overnight or for at least 6 hours, turning steak twice.
Start the grill or preheat the broiler.
Remove the steak from the marinade and grill or broil for 2 to 4 minutes per side for medium-rare. Transfer steaks to a carving board and let stand for 10 minutes.
While steak is standing, lightly coat a nonstick skillet with cooking spray and place over medium-high heat. Add the peppers, onion, and garlic, stirring until vegetables are softened, about 5 minutes.
Slice the steak very thin across the grain (It’s very important that you do slice them across the grain and very thin; this will help them cook better.) Arrange the steak slices and pepper-onion mixture on a large heated serving platter, with rolled up warm tortillas alongside.
228 calories (13% calories from fat), 20 g protein, 3 g total fat (1.4 g saturated fat), 29 g carbohydrate, 2 g dietary fiber, 46 mg cholesterol, 383 mg sodium
Diabetic exchanges: 2 very lean meat,